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    Garlic Mushroom One Pot Pasta

    Published: Dec 19, 2017 · Modified: Jul 11, 2020 by Sina · This post may contain affiliate links · 10 Comments

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    Vegan Garlic One Pot Pasta

    If you’re looking for easy weeknight recipes, this garlic mushroom one pot pasta is perfect for you! It’s vegan, super creamy, and ready in less than 25 minutes! 

    Garlic Mushroom One Pot Pasta

    If you’ve been following my blog for a while, you probably know that I’m a huge fan of pasta. I mean I absolutely LOVE pasta!! And I love quick and easy recipes, so one pot pasta is perfect for me. It’s such an easy way of cooking pasta. You just put everything in one pot, including the uncooked pasta. Unfortunately, we don’t have a dishwasher in our apartment, so having less dishes means less work for us. Haha! I hate doing dishes, so this really is a nice change once in a while. As you can probably imagine, being a food blogger without a dishwasher means you spend a lot of time cleaning up dirty dishes!!

    Garlic Mushroom One Pot Pasta

    What You Need for This Garlic Mushroom One Pot Pasta

    • garlic (big surprise! haha!)
    • one onion
    • fettuccine
    • vegetable broth
    • unsweetened almond or soy milk (it’s really important that the milk you use is unsweetened)
    • mushrooms
    • frozen peas
    • spinach
    • tapioca starch (optional, but recommended)
    • salt and pepper

    As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post. The ingredients you need for this vegan one pot pasta are pretty basic and you will likely find them in any grocery store.

    Garlic Mushroom One Pot Pasta

    The only exception is the tapioca starch. I usually add it at the end of the cooking time and it makes the pasta super creamy. You can find it in well-stocked supermarkets. But if you can’t get hold of it, don’t worry! The garlic one pot pasta will still turn out fine, even without the tapioca starch.

    Garlic Mushroom One Pot Pasta

    I hope you like this vegan one pot pasta as much as we do!

    Have a great week everyone!

    Sina 

     

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    • Super Creamy Vegan One Pot Pasta with Coconut Milk and Red Curry Paste 
    • 11 Delicious Vegan One Pot Pasta Recipes 
    • Vegan One Pot Pasta with Spinach and Tomatoes 
    • Vegan One Pot Spaghetti with Vegetables 
    Garlic Mushroom One Pot Pasta

    Garlic Mushroom One Pot Pasta

    If you're looking for easy weeknight recipes, this garlic mushroom one pot pasta is perfect for you! It's vegan, super creamy, and ready in less than 25 minutes! 
    5 from 10 votes
    Print Pin Rate
    Course: Entrée
    Cuisine: Italian
    Prep Time: 5 mins
    Cook Time: 18 mins
    Total Time: 23 mins
    Servings: 2 servings
    Author: Sina

    Ingredients

    • 4 cloves of garlic, minced
    • 1 onion, chopped
    • 10.6 oz fettuccine (300 gramm)
    • 3 cups vegetable broth
    • 1 1/2 cups unsweetened almond or soy milk
    • 3 cups mushrooms, sliced
    • 1 cup fresh spinach
    • 1 cup frozen peas
    • 1 teaspoon tapioca starch (optional, but recommended. This makes the pasta creamy)
    • salt, to taste
    • black pepper, to taste
    • red pepper flakes, to taste (optional)

    Instructions

    • In a large pot, heat some oil and sauté the onion for about 3 minutes. Then add the garlic and the mushrooms and cook everything for another 2-3 minutes on high heat.
    • Add the uncooked fettuccine, the vegetable broth, and the almond milk. Stir a couple of times and gently push the fettuccine in the liquid when they're soft enough (this might take a couple of minutes. Try not to break them when they're still too hard).
    • After 12 minutes of cooking, add the peas and cook the one pot pasta for another 8 minutes. Then stir in the spinach. If you're using tapioca starch, combine the starch with 1 tablespoon of water and whisk until well combined. Add to the pasta and season with salt, pepper, and if using red pepper flakes. Enjoy!
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    Previous Post: « Broccoli Pesto with Pasta and Cherry Tomatoes
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    Reader Interactions

    Comments

    1. Staci

      January 17, 2023 at 12:30 am

      5 stars
      This was so good. Even my carnivore husband loved it. This definitely goes on the “ make again” list. It is a big portion too. My husband went back for seconds and I have leftovers for lunch tomorrow!

      Reply
    2. Mel

      September 07, 2021 at 11:09 am

      5 stars
      Exceeded my flavour expectations. Will use one less cup of milk or stock next time to make it creamier.

      Reply
    3. Wendy

      January 28, 2020 at 6:09 am

      5 stars
      We loved this recipe! It’s so nice that there isn’t a ton of prep work for it. Thank you!

      Reply
    4. Gail

      August 08, 2018 at 11:31 pm

      5 stars
      I wanted to make a real effort to eat more mushrooms when I found this easy recipe! I make it every other week and it last me about 3 days. I use the chickpea noodles and almond milk. Satisfies the comfort food need!Gail

      Reply
    5. Cassi

      June 05, 2018 at 2:18 am

      5 stars
      So good! I’ve made this a few times now just subbing the veggies for what I have!

      Reply
    6. Kathy

      June 03, 2018 at 5:14 pm

      5 stars
      Thank you Sina! This recipe was so easy and delicious! Making this every week!

      Reply
    7. Lori Beth Kidd

      March 09, 2018 at 7:56 pm

      I made this last night and it was a big hit! I mixed my cornstarch with a little organic, vegan, white wine. Excellent!! Next time I plan to use “No chicken” chicken broth instead of the veggie – just to try something different. It made two very large servings with a cereal bowl size worth of leftovers for a side dish. Highly recommend!

      Reply
    8. susan

      January 14, 2018 at 3:08 am

      You forgot to add the peas to the ingredients list. What is the measurement? Do they go in frozen?

      Reply
      • Sina

        January 15, 2018 at 11:43 pm

        Hi Susan,

        Oh, I hate when that happens! Thanks so much for letting me know. :-) I just added the peas to the ingredient list. Yes, they go in frozen. Hope you like the recipe! :-)

        Reply
    9. Alexandra

      December 26, 2017 at 1:52 pm

      How many peas do you suggest? It’s not listed in the ingredients. Thanks for the recipe

      Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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